Anonymous wrote:

Anonymous wrote:If you're female, I'd suggest a Japanese petty knife. They're basically a small (150 mm) chef's knife.

I have this one: http://www.knifecenter.com/item/H30860130/zwilling-j-a-henckels-twin-cermax

There are plenty that are cheaper with nice fit and finish.

What does gender have to do with it?

Average hand size?

I have a Henckel's chef's knife that I use for almost everything. I also have a bread knife, paring knife and steak knife that I occasionally use.

zombie thread...

Shun 8" chef knife

Crocodile Dundee knife

If you are serious about one knife, get the MAC MTH-80.
(MAC Professional 8" Hollow Edge Chef's Knife) I cook a lot and have a lot of knives. This is my favorite by far. It is super sharp and sooo much better than my Wustof and Henkels knives.

I use my paring knife the most. Then, the bread knife.

The abundance of companies which produce knives leave you undecided and confused. In this myriad of options it’s very important to find a qualitative product which will meet your expectation for a longer period. Many expect to buy a knife which will serve the whole life. However, nothing is eternal and sooner or later even the best knives will disappoint you. You are asking what knife is better for you. I would buy a professional and more expensive one like the Japanese Shun, than a cheap one which will start the corrosive process no later than 2 years. Check here to read the difference between Shun and Miyabi. Both are considered professional and popular all over the world.

Global all the way. It’s easy to use and balanced really well. Mine have stayed really sharp for a few years now.

OP you really need to go and hold a few knives to see what feels most natural to you. I like to go to Sur la table or William Sonoma and try a few.

Also, it’s a good idea to have at least one serrated knife for bread, tomatoes etc... anything that would need a knife to bite.

So, I would get two.

I don't understand the resistance to having more than one knife. If you're only going to have one, then make it a classic Chef's knife. If you're willing to have 2, then add a serrated bread knife. If you're willing to have 3, then add a paring knife.

Anonymous wrote:

Anonymous wrote:I feel like this should go without saying, but for god's sake DON'T PUT YOUR KNIVES IN THE DISHWASHER. That is, if you want them to last beyond a month.

How does the dishwasher harm a knife?

The detergent is abrasive and it will get knocked around by the water jets which will dull the edge.

Shun classic chef's knife (the one with the rounded wood handle and metal cap at the end). It is dreamy. We got it as a wedding gift from my dad's friend and it's really the only one we use at this point.

Anonymous wrote:I feel like this should go without saying, but for god's sake DON'T PUT YOUR KNIVES IN THE DISHWASHER. That is, if you want them to last beyond a month.

How does the dishwasher harm a knife?

Anonymous wrote:I don't understand how anyone who is halfway competent in the kitchen could get away with just one knife.

Slicing bread, cutting chicken breasts, destemming strawberries... you do this all with the same kind/size of knife? What if you need to cut raw meat and veggies at the same time? I understand the desire to have less (and I certainly am very minimal with my kitchen tools) but having a decent set of knives is one of life's simple pleasures.

Anthony Bourdain always recommended just one good knife. You really don’t need a set.

Anonymous wrote:Global knives are amazing. By far, the best knife I have ever owned.

+1 it's the only knife we use in our house. (besides a small paring knife)